- Serves: 3
- Ingredients: 7
- Steps: 14
Chashu
Ingredients:
- Pork Belly or Loin Block ~500g
- 1 Negi (Leek) or 3 Stalks of Spring Onions ~40g
- 1 Knob of Ginger ~15g
- Sake ~100ml
- Shoyu ~100ml
- Water ~200ml
- 4Tbsp Sugar ~60g
Steps:
- (Optional) Roll the pork belly/loin and tie with butcher’s twine
- Cut off the bottom part of the negi/spring onion and slice ginger
- Sear the pork on high heat until all sides are golden brown
- In another pot, pour in the sake, shoyu, sugar and water and add in the negi/spring onion and sliced ginger
- Add the pork the mixture
- Bring it to a boil
- Once boiling, reduce heat to low and put an otoshibuta drop lid on top. If you don’t have a drop lid, just cover aluminium foil over the ingredients and poke some holes to let steam escape
- Let simmer for 1 hour, flipping the pork after half an hour
- Let cool for about 15 minutes
- Remove pork and strain the sauce into a vacuum/ziploc bag
- Put pork into bag with sauce and eggs (If you plan to make Ajitama) and let marinate in fridge for at least 2 hours
- Cut away butcher’s twine and slice the chashu to serve
- (Optional) Torch the chashu slices to add extra flavour and make aburi chashu!
- Serve over ramen or on rice and enjoy!
- Serves: 3
- Ingredients: 2
- Steps: 7
Ajitama (Ramen Eggs)
Ingredients:
- 3 Eggs
- Water
Steps:
- Boil water
- Lower eggs gently into water and reduce heat to low
- Cook for 7 minutes
- Remove eggs and place into ice bath
- Gently peel eggs, careful not to break them
- Place in sauce used to cook chashu for at least 2 hours
- Remove from sauce and enjoy!